Beans with Parsley Sauce

This is a
real budget recipe if you have a garden or a good source of garden beans and
fresh parsley. The sauce seems to be
stabilized by the egg yolk for freezing, and I made a larger recipe of sauce and stashed
some in my freezer for quick veggie fix-ups another day. We thought this would also be good on
asparagus or broccoli.

Beans with Parsley
Sauce

2
Pounds Fresh Green Beans --
trimmed

2
Tablespoons Butter

2
Tablespoons
Flour, All-purpose

1
Teaspoon Salt

1/8 Teaspoon
Pepper

1 1/2
Cups Chicken Broth

2
Large Egg Yolks

1/2
Cup Whole Milk

1
Cup Fresh Parsley -- minced

Cover beans
with water in a large saucepan, bring to a boil. Cook, uncovered for 8-10 minutes until crisp
tender.

In a large
skillet, melt butter over medium heat.
Stir in the flour, salt and pepper until smooth. Gradually whisk in broth. Bring to a boil, cook and stir for 1-2
minutes until thickened. Remove from
heat.

In a small
bowl, combine egg yolks and milk. Stir
in a small amount of hot broth mixture into egg mixture. Return all to the pan; stirring
constantly. Bring to a gentle boil, cook
and stir for 2 minutes or until thickened.
Stir in parsley. Drain beans; top
with the sauce.

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We live a lot like our folks did in the 40's and 50's - baking, gardening, canning, cooking from scratch, hanging up the wash, having coffee with friends, sharing good books, taking a Sunday drive in the country.We don't feel like we're giving up anything.